Author: Susan Herrmann Loomis
The recipe for these melt-in-your-mouth pecan crescent cookies has been in my family for years," says Marilynn Bonecki of Marengo, Illinois. "They can be made a couple of weeks in advance, but it's hard...
Author: Marilynn Bonecki
Author: Bruce Aidells
We use round cookie stamps for the imprint before cutting these cookies out with a round cutter. Once the glaze is applied, they really do look like antique tiles.
Author: Yotam Ottolenghi
A firm favourite from my travels, this beautiful, delicate dish sums up everything I love about Swedish food: it's elegant, clean and fresh, it looks incredible and is a doddle to make. You'll be so proud...
Author: Jamie Oliver
This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.
Author: Wilson Tang
These fudgy treats, also known as crinkles, get their name from the small wrinkles that develop on top as they bake.
Author: Molly Wizenberg
Author: Karen DeMasco
Author: Gina Marie Miraglia Eriquez
Author: Colin Cowie
Author: Abigail Johnson Dodge
Author: Laura Fyfe
Essentially rows of buttery shortbread encased in a rich chocolate ganache, we suggest having a slice of this dessert by the fire with a strong cup of coffee.
Author: Donna Hay
Author: Ming Tsai
Author: Sheila Lukins
Author: Sara Moulton
Author: Ross Dobson
Author: Roberto Santibañez
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Author: Victoria Granof
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.
Make and share this The Real Cracker Barrel Cornbread Stuffing recipe from Food.com.
Author: mojoloh
Author: Diane Rossen Worthington
Author: Bon Appétit Test Kitchen
Author: Alison Roman
I love strudels. I haven't made strudel in a long time, but came across this recipe recently(stuck back in my archives) and will make this tonight! Yum!
Author: Sharon123
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La...
Author: Kamel Saci
Author: Francois Payard
Put on your winter whites for this elegant dessert featuring spiced, wine-poached pears, ladyfingers, and a white chocolate-mascarpone mousse.
Author: Dede Wilson
Using melted white chocolate in the vanilla portion of this marble cake adds a complex toastiness, and makes a luxurious textural match for the chocolate swirls-even if you don't like white chocolate,...
Author: Deb Perelman
Author: Gabrielle Hamilton